Lemon Blueberry French Toast Stackers


French Toast

Lemon Blueberry Compote

  • 2 cups frozen blueberries
  • 2 tsp lemon zest
  • 1 tbs lemon juice
  • 2 tbs water

Coconut Whipped Cream

  • 13 oz can coconut milk (chilled in the refrigerator for 24 hrs prior)
  • 2 tbs maple syrup
  • 1 tsp vanilla extract

For Vanilla Coconut Whipped Cream:

  1. Scoop the chilled coconut cream into a large bowl and add maple syrup and vanilla extract.
  2. Use a mixer to whip the coconut cream until it is a fluffy consistency.
  3. Refrigerate for at least 1 hour until ready to serve.

For Lemon Blueberry Compote:

  1. Add lemon juice, lemon zest, water, and frozen blueberries to a saucepan and bring to a simmer.
  2. Stir often and cook down until the mixture is reduced and jammy, about 5-10 min.
  3. Set aside in a small bowl or jar until it is time to assemble.

For French Toast Stackers:

  1. In a medium-sized bowl, whisk together eggs/vegan egg substitute, nondairy milk, and vanilla extract.
  2. Split the Ezekiel 4:9 Sprouted Whole Grain English Muffins in half using a fork, and dip both sides into the egg mixture.
  3. In a pan over medium heat, add a tablespoon of vegan butter and cook French toast English muffin halves until browned on both sides, about 2 minutes per side.

To Serve:

Layer one half of French toast, then add a generous spoonful of lemon blueberry compote.

Top with the second half of French toast and a scoop of coconut whipped cream. Finish with another scoop of compote and a sprinkle. lemon zest.


This recipe serves 4.